Show Subscription Form




Red Velvet Cake Roll Recipe
Red Velvet Cake Roll Recipe photo by Taste of Home

Red Velvet Cake Roll Recipe

Read Reviews (5)
2.33 5
Publisher Photo
Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. You’ll love its melt-in-your-mouth texture.—Kristie Gentry, King, North Carolina
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 12 servings

Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 1 bottle (1 ounce) red food coloring
  • 2 tablespoons buttermilk
  • 1 tablespoon canola oil
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar

Nutritional Facts

1 slice equals 337 calories, 13 g fat (7 g saturated fat), 101 mg cholesterol, 241 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan.
  3. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour. Yield: 12 servings.
Originally published as Red Velvet Cake Roll in Country Woman December/January 2013, p55

Nutritional Facts

1 slice equals 337 calories, 13 g fat (7 g saturated fat), 101 mg cholesterol, 241 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.

Reviews for Red Velvet Cake Roll(5)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 13, 2014

I don't know what cause the cake to be chewy. The filling was too sweet for me but my husband liked it.

MY REVIEW
Reviewed Feb. 17, 2014

This cake was way to dry. Two many eggs I think. Very disappointed

MY REVIEW
Reviewed Jan. 24, 2013

hi, that is what i used apple cider vinegar

MY REVIEW
Reviewed Dec. 29, 2012

i try doing it but it did not come out right sooo sweet and i got apple vinegar not cidar vinegar could not fine it can u tell me where i could buy it

MY REVIEW
Reviewed Dec. 11, 2012

nice and moist , filling was a little sweet for my taste , nice presentation in the roll , a must make for everybody

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT